The Flavorful Soup That Helped José Andrés Fall In Love With His Wife
José Andrés says his wife Patricia doesn't like to cook, but she does make a great gazpacho. He says it's part of the reason he wanted to marry her.
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Stories By Justina Huddleston
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Giada De Laurentiis' Trick For Elevating Store-Bought Sauce And Avoiding Waste
Elevate the flavor of store-bought marinara with Giada De Laurentiis' tip: adding in a Parmesan cheese chunk or rind when heating the sauce. -
Ina Garten's Trick For Making Flavors Pop In Plum Desserts
Ina Garten says cassis brings out the flavor of plums in the same way coffee and vanilla can highlight the depth of flavor in chocolate. -
The Simple Hacks That Prevent Fruit From Sinking To The Bottom Of Cakes
If you've ever tried made a fruit-filled cake at home, you may have found that all of the fruit sank to the bottom. There's a few hacks that can help. -
Your Parchment Paper Is Sabotaging Your Roasted Vegetables
If you line your baking pans with parchment paper before roasting veggies to avoid a mess, you've also been preventing them from browning and developing flavor. -
Why A Little Vodka Will Give You Crunchier Fried Chicken
The reason vodka can give your fried chicken a boost has to do with how it interacts with the flour in your batter and the hot frying oil. -
The Reason Steak Tastes Different At A Restaurant
Steaks cooked at home never have quite the same flavor as restaurants and that's due to their higher-quality, dry-aged beef and higher heat capabilities. -
Ube Is The Sweet Purple Tuber Perfect For Your Next Dessert
Ube is the ingredient behind many purple foods and is becoming increasingly popular in the US, though it's been eaten in Asia since people have been farming. -
Look Closer — Whiskey And Whisky Are Not The Same Thing
Should we write whiskey or whisky? Turns out there's one easy way to understand the difference between whiskey with an 'e' and whisky without it. -
When It Comes To Your Thanksgiving Turkey, The Brine You Use Matters
Brining your Thanksgiving turkey is a must if you want a flavorful, juicy holiday bird, but not any brine will do. Dry brining is really the way to go. -
The Microwave Trick That Makes Cutting Squash Less Scary
To make cutting and peeling your squash easier, you can microwave it first, which will partially cook it. This softens it up and makes it easier to cut. -
What Exactly Is The White Stuff You See On Salmon?
So what are those little white globs and rivulets (that look a bit like scrambled egg whites) that appear on the surface of salmon as it cooks? -
At NYC's Quality Bistro, You Go For The Butter Service
At most restaurants, bread and butter is such an afterthought that they give it away for free. But NYC's Quality Bistro has turned into the star of the show. -
When Life Gives You Leftover Wine, Freeze It
If you have leftover wine you don't want to throw away, one of the best things to do with it is to freeze it for later use in a variety of recipes. -
What Is Uni And How Do You Cook With It?
Uni is a divisive food. Some folks love it, but others not so much. Here's everything you need to know about the soft yellow lobes found inside sea urchins. -
The 2 Ingredient Trick To Upgrade Cheap Coffee
To change a bad cup of cheap coffee into a more enjoyable and smooth sipping experience, you can easily add these two ingredients to your brew. -
The Tipping Mistake You're Probably Making When Traveling Abroad
Some US cultural practices just don't translate to other countries. Take tipping, for example. There's one mistake your probably making when you're abroad. -
One Canadian Province Produces Most Of The World's Maple Syrup Supply
The US produced 4.9 million gallons of maple syrup in 2022, but it's nothing compared to the amount of syrup one Canadian province produces. -
The Subtle Difference That Sets Pumpkin Seeds And Pepitas Apart
Have you been told that pepitas and pumpkin seeds are the same thing only to wonder why they look pretty different? There's a small distinction between the two. -
The Differences That Set Baby Back And Spare Ribs Apart
When you buy ribs for grilling, you might be a bit confused since you'll be able to choose between baby back ribs and spare ribs. Do you know the difference? -
Your Cast Iron Pan Wasn't Always So Rough
If you cook with cast iron then you're likely familiar with its rough, textured surface, but did you know it's not always been that way? -
Cowboy Caviar Is The Solution To Boring Meal Prep
Typical recipes call for corn, black beans, black-eyed peas, onions, and seasonings like garlic, herbs, and vinaigrette, but variations abound. -
The Restaurant Etiquette Rule You Shouldn't Break When Splitting The Check
Splitting a check between a group of people can be fraught with miscommunication and, worst of all, can breaking restaurant etiquette. -
Gordon Ramsay's Hack For Cutting Onions Will Keep You Tear-Free
Considering the flavor they add, it's no wonder we throw onions in nearly everything. But it's not so easy to see when you're teary eyed from cutting them. -
The Not-So-Spooky Reason We Eat Candy On Halloween
Have you ever wondered why we give out candy on Halloween? Is it to bribe the ghosts and ghouls? Almost, but the history is a little less spooky than that. -
The Easy Tricks To Help You Pick A Great Cantaloupe
Nothing is more disappointing then biting into a slice of cantaloupe to find you've picked an underripe, flavorless fruit. Here's a few tricks to avoid this. -
What All Those Labels On Your Egg Carton Really Mean
Before, it seemed like the only decision you had to make when buying eggs was whether to opt for white or brown. Now there are a ton of labels to sift through.
